Tuesday, September 14, 2010

Ham and Macaroni Salad

A classic macaroni salad that begins with your favorite pasta, ham, shredded or cubed cheese, celery, onion, and a Ranch dressing. From there you should make it your own!

Ham and Macaroni Salad

This pasta salad made with ham is a southern classic for sure and great for a potluck or church supper any time of year. Very simple, but a true favorite of mine.

If you don't have leftover ham or ham that you've previously frozen, just pick up a ham steak from the meat department, or ask the deli to slice you a 1/4 to 1/2 inch slice of ham. As far as pasta, while elbow macaroni is the most traditional for this one, vary the type of pasta that you use according to what you have on hand. I used farfalle (bow tie) because I had an open box in the pantry, but pretty much any medium cut pasta you favor for pasta salads is fine.

As always with pasta salads, lots of add-ins work well here too of course, so use your favorites. Things like chopped, boiled eggs, sweet or sour chopped pickles or pickle relish, chopped red, orange, green or yellow sweet bell peppers, jalapeno peppers, black or green olives, frozen, thawed peas, or peeled and chopped cucumber, are a few good choices you may enjoy.

Here's how to make it.
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Recipe: Ham and Macaroni Salad

©From the Kitchen of Deep South Dish
Prep time: 20 min |Inactive time: 2 hours | Yield: About 8 servings

Ingredients
  • 1 pound of your favorite medium cut pasta (bowties, medium shells, elbow macaroni, rotini), cooked
  • Drizzle of olive oil
  • 2 cups of chopped ham
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped Vidalia or other sweet onion
  • 1 green onion, sliced
  • 1 cup of shredded or cubed cheddar cheese
  • 1 cup of grape or cherry tomatoes, sliced
  • 2 tablespoons of pickle juice, optional
  • 1 cup of mayonnaise
  • 1/4 cup of milk
  • 1 packet of dry ranch dressing mix
  • Salt and pepper, to taste
  • Optional Add-ins: Chopped boiled eggs, sweet or sour chopped pickles, or pickle relish, chopped red, green or yellow sweet bell peppers, jalapeno peppers, black or green olives, frozen peas, peeled and chopped cucumber.
Instructions

Cook macaroni noodles according to package directions; rinse and drain. Drizzle lightly with the olive oil. To the pasta add the ham, celery, Vidalia onion, green onion, cheese and sliced tomatoes, along with any additional add-ins; toss and set aside.

In a separate bowl, whisk together the pickle juice, mayonnaise, milk, ranch seasoning mix, and salt and pepper. Pour over the macaroni and toss to coat thoroughly; taste and adjust seasonings. Refrigerate several hours or overnight. Toss before serving, adding additional milk up to 1/4 cup, if needed to moisten.

Cook's Notes: I usually wait to add my tomato just before serving, as the juices tend to water down the salad. May substitute 1 cup of homemade or commercial Ranch dressing. May also use 2 cups of chopped or shredded cooked chicken, or other proteins such as crab, imitation crab and shrimp, in place of the ham.

Source: http://deepsouthdish.com 

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Posted by on September 14, 2010
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15 comments:

  1. This sounds so good right now! I may have to make this recipe next time I do a pasta salad. =)

    ReplyDelete
  2. Wishing you a cool breeze or two!
    ;-D

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  3. This is one of this dishes that I can always count on to be good at any kind of church supper!

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  4. It looks simple and delicious as did the okra and tomatoes from earlier.

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  5. I made your bacon ranch mac salad and loved it. Now I have to try this one.

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  6. Looks great Mary! I love cold salads!

    We're cooling down over here in the northeast. It was in the 40's when I got up today. The leaves are starting to change color a bit. I wish Fall would last a lot longer around here. The winter is way too long and cold for me!

    Have a great week!

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  7. I think I need to make this for our next church fellowship! Thanks for sharing!

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  8. What a nice macaroni salad to bring for potluck. My daughter adores macaroni salad. I will definitely be making yours to put in her lunch box!!
    You have wonderful recipes!

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  9. A dish quite similar to this was a regular feature in my mother's kitchen. This is a tried, true and delicious dish and I love your recipe for it. I hope you are having a great day. Blessings...Mary

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  10. God I am such a sucker for a pasta salad and I make them a lot. Since we started a diet about a year ago, we make vinegar/oil based ones. For Labor Day I think I told you I made one of your pasta salads with mayo and it was to die for! This one looks even better....love the ham addition. Well we certainly have a lot of pot lucks up here in Maine! There are a lot of bean suppers that include these salads but not like yours! Thanks for this blog...it's absolutely one of my favorites. Even if I am dieting, I love to come here for EYE CANDY!! Ha!! I AM a true food addict now aren't I???

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  11. Noooooo summer can not be leaving.

    I'm going to cry.

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  12. Another good summer one (when it's to hot cook) dish is tuna salad.. make it the way you usually do( I usually just use mayo, and sweet pickle relish) cook your macaroni run it under cold water to cool it, drain it good, mix your tuna in it.. on a plate put a bed of lettuce, put your tuna mixture in the middle & I garnish the sides with sliced boiled eggs & celery, and sometimes club or saltine crackers.

    ReplyDelete
    Replies
    1. It sure is good like that - thanks for the reminder!

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